One Pan Spicy Garlic Shrimp with Vegetables

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 tbsp 1 lemon, zest of
  • 2 cups Baby tomatoes
  • 1/4 tsp Chipotle pepper, ground
  • 1/2 cup Cilantro
  • 5 cloves Garlic, fine
  • 1 Lemon
  • 1/4 tsp Red chili flakes
  • 3 cups Zucchini

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3/4 tsp Cumin

Found on jessicagavin.com

Description

Directions

• Place rack in the center of the oven. Preheat oven to 400°F.
• Spray a large sheet pan with nonstick cooking spray or lightly grease with olive oil.
• In a medium sized bowl toss zucchini and tomatoes with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Evenly spread vegetables onto sheet pan and add lemon wedges. Roast for 5 minutes.
• In the same bowl add shrimp. Toss shrimp with 1 tablespoon olive oil, 3/4 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika, ¾ teaspoon cumin, ¼ teaspoon chipotle pepper, ¼ teaspoon chili flakes, lemon zest, 1 tablespoon lemon juice and garlic. Evenly place shrimp on top of the vegetables. Roast for 6-8 minutes, or until the shrimp are pink and cooked through.
• Serve hot topped with cilantro garnish. You can serve with pasta, rice or quinoa if desired.

Nutrition